A Weekend with Danielle at Harvest

Overview

When January is in full swing, the sun is out and we're all still in a holiday mood — whether or not we're actually still on holidays — no one needs an excuse for a weekend road trip. But here's one anyway, coming courtesy of Harvest Newrybar: eating dishes whipped up by acclaimed chef Danielle Alvarez.

Formerly of Fred's in Sydney, Alvarez is heading to the Byron hinterland to cook up a storm for three days. That means that diners at A Weekend with Danielle at Harvest have three chances to tuck in: for dinner from 5.30pm on Friday, January 20 and Saturday, January 21, and for lunch from 12pm on Sunday, January 22.

Nikki To

It's the first time that Alvarez has brought her old-world cooking techniques to the region, and her all-round thoughtful approach to the kitchen as well — and she'll be matching Harvest's own focus on sustainability and top-notch local ingredients, of course. Indeed, she's visiting the producers that the restaurant works with, and Harvest family farm Picone Orchard, to come up with her culinary lineup.

On the menu: oyster with gazpacho, fish tartare with finger lime and fish sauce in betel leaf, flatbread with charred chilli and clam butter, and a plate of pickled and wood oven-roasted veggies paired with locally made fresh cheese. And, there's also squid and prawn rice with coriander and chilli tahini, roasted Bangalow sweet pork and grilled fish with summer squash. Plus, dessert spans fruit from Piccone on ice, as well as lemonade fruit granita with lychees.

Bookings will cost you $130 per person for a three-course set menu, or $220 with matched wines.

Harvest Newrybar images: Jess Kearney.